|
|
|
Apr 29, 2024
|
|
Catalog 2021-2022 [ARCHIVED CATALOG]
|
BAKE 119 Intermediate Baking Arts10 credits
Students will learn baking principles and theories including preparation of doughs, such as quickbreads, pies, cookies, laminated doughs, basic yeast leavened doughs, cakes, pastries, and restaurant desserts, as well as basic finishing techniques. Emphasis on bakery production, skills, styles, and methods.
Prerequisites: BAKE 109 , BAKE 111 , and BAKE 112 , or instructor permission
Corequisites: BAKE 121
Course Outcomes
Upon successful completion of this course students will be able to:
- Demonstrate fundamental skills, concepts, and techniques of baking
- Exhibit proper use of ingredients, sanitation, equipment, and product identification
- Prepare quality yeast products, quick breads, cakes and icings, pastries, pies, and cookies on a consistent basis
- Prepare creams, custards, pudding, restaurant desserts, and related sauces
- Demonstrate plating and presentation of restaurant desserts
- Participate in production planning and retail sales
- Demonstrate professionalism and customer service skills
Program Outcomes
This course teaches to the following program outcome:
- be prepared for a range of entry level positions in the field
Global Outcomes
This course teaches to the global outcomes of critical thinking and teamwork.
Total Hours: 180 Theory (Lecture) Hours: 20 Guided Practice (Lab or Clinical) Hours: 160
|
|
|
